S H O W  S C H E D U L E
SUNDAY
12:OO - 12:45 /// The Main Course
1:OO-1:3O /// Eat Your Words
2:OO-2:3O /// Arts & Seizures
3:OO-4:OO /// The Morning After
4:3O-5:3O /// Snacky Tunes
6:OO-6:3O /// Joshua David Stein Variety Hour...Half Hour
MONDAY
1O:OO-1O:3O /// Wild Game Domain
11:OO-11:3O /// Inside School Food
12:OO-12:3O /// What Doesn't Kill You
1:OO-1:3O /// Tech Bites
2:OO-2:3O /// Radio Cherry Bombe
3:OO-3:4O /// We Dig Plants
5:OO-5:3O /// Cutting the Curd
6:OO-6:3O /// Animal Instinct
7:OO-7:3O /// Fuhmentaboudit!
8:OO-8:3O /// Eating Disorder
TUESDAY
12:OO-12:45 /// Cooking Issues
1:OO-1:3O /// Let's Get Real
2:OO-2:3O /// Sharp & Hot
3:OO-3:3O /// The Food Seen
4:OO-4:3O /// Greenhorns Radio
5:OO-5:45 /// Beer Sessions Radio (TM)
7:OO-7:3O /// Roberta's Radio
WEDNESDAY
1O:OO - 1O:3O /// In the Drink
11:OO-11:3O /// Taste Matters
12:OO-12:45 /// Chef's Story
1:OO - 1:3O /// After the Jump
2:OO-2:45/// WORD OF MOUTH
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
5:OO-5:45 /// Cereal
THURSDAY
11:OO - 11:3O /// Native
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
3:OO-3:3O /// Eating Matters
4:OO - 5:OO /// Food Talk with Mike Colameco
6:OO-6:45 /// Mama Coco's Funky Kitchen
7:3O-8:3O /// Full Service Radio
9:OO-1O:3O /// GUNWASH
SPECIAL PROGRAMS
Evolutionaries
My Welcome Table
How Great Cities Are Fed
Gastropod
the business of The Business
PUNCH Radio
The Whole Shebang
Edible Alphabet
Heritage Breeds
PAST PROGRAMS
Manhattan Cocktail Classic Coverage Pizza Party
No Chefs Allowed
Anastasia's Fridge
It's More Than Food
Straight from the Source
Metropolitan Ave
Summer of Food
HRN on Sandy
Micology
Everything's On the Table
Hot Grease
U Look Hungry
The Naturalist
Burning Down the House
Search Results
Hosted By
The-farm-report
Sponsored by
Emaillogo1
Meet Sarah Teale, documentary filmmaker and founding member of Adirondack Grazers Cooperative, a group of beef producers from small to mid-scale, family farms in New York and Vermont that naturally raise and finish beef. The Co Op's mission is to maximize member revenue by developing sales in wholesale and specialty markets not easily available to individual farmers. Tune in as Erin Fairbanks chats with Sarah on a brand new episode of The Farm Report. They discuss the co-op model, it's successes and shortcomings, and the distribution challenges that small farmers face in 2014. Sarah is also creating a documentary film to tell the story of Adirondack Grazers and simultaneously highlight the loss of family farms in today's agricultural landscape. Learn how serious this issue is as Sarah describes just how much farmland is being lost today and what we need to do to reverse the trend. This program was brought to you by Heritage Foods USA.

"For us - wholesale is what we can manage. If it comes to managing small pieces of beef for individual restaurants we can't handle that, it's too much work." [06:00]

"The nice thing about a co-op is that we can encompass any size farm because we're a group." [07:00]

"There needs to be a bigger more cohesive transportation system in place and that's what we're working on next." [13:00]

"New York state is losing a family farm every three days. It's scary. It's been a disaster for a while but it's getting really bad." [19:00]

"I think co-ops work quite well. We'd like to be a model for other people if they want to do it. We're writing a how-to and we can hand over the information." [25:00]

--Sarah Teale on The Farm Report


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Hosted By
Eating-matters
Sponsored by
Cain-logotype-hrn-150
God’s Love We Deliver started in 1985, when Ganga Stone biked over a couple bags of groceries to a friend living with HIV/AIDS. When she realized that he needed more than raw ingredients, she founded God’s Love -- an organization that tailors nutritious, health-promoting meals for people living with serious illnesses. On today’s Eating Matters episode—the second installment of the “Prescribing Food” series—the organization’s Director of Policy and Planning Alissa Wassung joins assistant producer Talia Ralph, along with Sarah, a client of God’s Love. The conversation spans how their client base has grown and changed to what progressive policies are happening in New York state to make these kinds of services easier to access. “Food is love,” is one of GLWD’s central tenets, but it is also a powerful tool to make people’s lives easier and healthier as they face cancer, HIV/AIDS, and other serious illnesses. This program was brought to you by Cain Vineyard & Winery.

"Back in 2001 we actually expanded our mission to serve people living with all severe illnesses: cancer, MS, Alzheimer's, etc. The reason we did that is that we had learned so much about treating illness with nutrition with our work with the HIV/AIDS community that we had clients calling us up saying 'my friend has cancer, can you help them?' and of course we couldn't say anything but 'yes.'" [4:09]

"We believe that being sick and hungry is a crisis that demands urgent response... We never charge clients for their meals and we will never have a waiting list. " [5:26]

--Alissa Wassung on Eating Matters


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Hosted By
News

Food Talk with Mike Colameco is brought to you by the following generous underwriters:



This week on Food Talk with Michael Colameco, host Mike Colameco welcomes Walker Stern and Joe Ogrodnek to the show. Head chefs and co-owners of two Brooklyn restaurants, Battersby and Dover, they developed a friendship while honing their culinary skills as students at the Culinary Institute of America. After graduating, both worked at Alain Ducasse at the Essex House and individually went on to have distinguished careers at a some of New York City’s best restaurants. Since opening its doors in 2011, Battersby has prized itself on sophisticated, yet thoughtful dishes, expert technique, and a unique and welcoming environment. Joe and Walker opened their second restaurant, Dover, in November of 2013 and give Mike the inside scoop on their experiences opening restaurants. Andrew Friedman, founder and chief contributor to the website Toqueland.com, shares with Mike that he has made a career of chronicling the life and work of some of the best chefs. He goes on to share that he enjoys writing about parts of the culinary industry that are off the beaten path and that most people aren't aware of and is actually in the process of writing his newest book about the evolution of great American chefs.

"I think if you do a good job and people are impressed, they tell more people. Definitely in New York I think people want to discover something." [15:00]

--Walker Stern on Food Talk

"It occurred to me that I have a lot of access, insight into a world that people are interested in what guys like you do that maybe they don't have and would be interested in." [41:30]

--Andrew Friedman on Food Talk

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